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Z
Need Help With Pork Loin Country Style Ribs (Bone In)
I need some advise on these. It seems there are a lot of posts about shoulder country style ribs, but not loin. I'm guessing 225F till internal temp of 140-145 based on the cut of meat. Should I marinate overnight? Loins don't usually have a lot of fat, so I'm concerned about it drying out...
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